Wednesday, 25 April 2012

Life In A Rockpool - Linguine with Red Mullet, Baby Tomatoes and Basil

Freshly red mullet is one of the most highly prized fish in the world of seafood. It has a rich intense flavour, not dissimilar to crustaceans which coincidentally formed part of it's natural diet. When the ingredients is of this good quality and full flavoured, minimum effort is required and needed to bring out the best in taste.
A simple pan frying or grilling is how I usually like to cook this delicious fish. That is before I stumbled upon some beautiful British grown organic tomatoes in the market. It was as if these crimson red delights were calling out to me. And it won't be right for me to turn it down now would it? So who am I to refuse such a perfect opportunity. With these amazing produce, I have rustled up yet another pasta dish that makes the best of these fantastic flavours. As for the best part, it is incredibly easy and quick.....which is just what you need for a midweek supper.

Ingredients (Serves 2)

4 red mullet fillets,  about 300g altogether
225g dried linguine
4 tbsp olive oil
2 garlic clove, crushed
8 baby tomatoes, cut into halves
a small handful of fresh basil
Sea salt and freshly ground black pepper
Extra virgin olive oil, to serve






Method

Bring a large pan of salted water to the boil and cook the linguine according to the instructions on the packet, until al dente.


Meanwhile, heat the olive oil in a large frying pan and fry the red mullet fillets, skin-side down, for 3 minutes. Turn them over and fry for 1 minute before removing them from the pan and set aside and keep warm.
In the same pan, add the garlic and fry for 30 seconds before adding the tomatoes and fry for another minute. Drain the linguine and add to the pan along with the red mullet fillets (reserve 2 of the fillets for garnish if you wish). Mix everything well and finally add half of the basil and gently toss everything together so that the fish just begins to break up.


Serve immediately, drizzled with the extra virgin olive oil and garnish with the remaining fillets and basil.
Linguine with Red Mullet, Cherry Tomatoes and Basil

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